Belgianwaffles Recipes

BELGIAN-STYLE WAFFLES

Steps:

• Combine flour, sugar, baking powder and salt in bowl; mix well.
• Combine milk, melted butter, eggs and vanilla in another bowl; mix well. Stir wet ingredients into dry ingredients.
• Cook batter in Belgian waffle maker according to manufacturer's directions. Serve warm with Butter with Canola Oil and maple syrup.

A SUPER LEKKER, AUTHENTIC (TRADITIONAL) BELGIAN WAFFLE RECIPE AND A DAY TRIP TO BRUGES!

Steps:

• Place 300 grams flour plus the 80 grams of regular sugar in a mixing bowl. Set aside.
• Warm the water until it is lukewarm (not at all hot) then add the yeast (do not add the yeast when the water is too hot or it will kill it and the recipe will be ruined) and whisk until it has melted.
• Add the eggs and 15 g of butter to the flour and sugar mixture in the mixing bowl, then pour in the water and yeast mixture, whisking to combine all the ingredients.
• Continue stirring until a sticky dough is formed.
• Then add the 200 grams of flour to the top, along with the 175 grams of butter pieces. Cover (without mixing anything) and allow to rest for 20 to 25 minutes.
• With your hands, incorporate the butter and flour into the sticky dough until all the ingredients are well combined and the dough is no longer sticky (only add a little more flour if necessary).
• Place the dough onto a lightly floured surface and press into a 12" x 12" square shape, then sprinkle with the Belgian Pearl sugar (*the original recipe lists 300 grams of sugar, but I found this to be much too much-add more or less to your liking).
• Note: this is less than half of the sugar in the original recipe.
• Now roll the dough from one end to the other, to form a large sausage shape.
• Cut into 100 gram pieces and form into ball shapes and set aside to rest for 15 minutes, covered with a slightly damp kitchen cloth.
• NOTE: You can cook them in the waffle iron now, however, I discovered that keeping the dough pieces in the fridge overnight, then bringing them to room temperature and then cooking them worked marvelously!
• Heat the waffle iron. This is the tricky part as all irons are different. I have a Waring Pro, now discontinued, and heated mine to the number 2 setting. The goal is to cook the waffle without making it too dry and overcooked, but caramelizing the sugar pieces at the same time. Play with the settings until you reach a result that you like. This is how the sugar looks once it's caramelized.
• Place a ball of dough in the middle of the iron and cook it until it's golden brown (I cooked mine at the number 2 setting for 4 minutes) and the sugar has caramelized. Don't worry if it doesn't look pretty.
• Carefully remove the waffle as the caramelized sugar will definitely give you a nasty burn (I used a small flat wooden utensil, but wooden tongs would also work).
• Serve as is, with a dusting of powdered sugar or melted chocolate (traditional serving ideas). These can be eaten the next day; just warm them a little first, or even put them in the toaster.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

CLASSIC BELGIAN WAFFLES

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

BELGIAN WAFFLE RECIPE

Steps:

• Preheat oven to 200 degrees and preheat a Belgian waffle iron (or standard waffle iron).
• In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
• In a separate bowl, using an electric hand mixer set on high speed, whip egg whites** until soft peaks form. Add sugar and whip until medium-stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture.
• Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest to crisp further and keep warm. Serve warm with butter and maple syrup or other desired toppings.

MOM'S BELGIAN WAFFLES

Steps:

• Stir flour, baking soda, and salt together in a large bowl. Whisk buttermilk, melted butter, and egg yolks together in a separate bowl. Pour buttermilk mixture into the flour mixture; stir to combine.
• Preheat a Belgian waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff; fold into the waffle batter.
• Pour batter into the center of the hot waffle iron and cook until golden brown, about 2 minutes per waffle or according to manufacturer's instructions.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

BELGIAN WAFFLES

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

BELGIAN WAFFLES

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

BELGIAN WAFFLES

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

QUICK AND EASY HOMEMADE BELGIAN WAFFLES

Steps:

• Heat your waffle iron on high heat.
• Serve and enjoy!